Need a quick and nutritious breakfast to fuel your busy mornings? These egg muffins are the perfect solution. Enjoy them on the go or prep ahead for those hectic days.
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I have a secret ingredient that makes these egg muffins so delicious. I am obsessed with it; you can find it at Trader Joe's. It is called aglio olio, which is an Italian phrase that translates to "garlic and oil." The seasoning blend has dried minced garlic, bell pepper, parsley, and much more. Trust me, you'll be obsessed too!
Also, with back-to-school approaching, this breakfast recipe will be a lifesaver for Ali, the twins, and of course, for me! More importantly, YOU!
If you are looking for more creative egg muffin recipes, try my egg muffins with spinach and feta next.
Ingredients you'll Need
- Eggs: A dozen large eggs provide a fluffy base for your muffins.
- Red onion: Half a red onion, small diced, adds a subtle sweetness and bite.
- Bell pepper: For a colorful and crunchy addition, opt for red, green, or yellow bell peppers, diced into small pieces.
- Mushrooms: Use your favorite variety - white button or earthy cremini -small dice for even cooking.
- Aglio Olio: This flavorful seasoning blend is the secret ingredient that elevates these egg muffins. Packed with garlic, onion, and other herbs, it adds a delicious depth of flavor.
- Parsley: For a fresh touch.
Olive oil for sauteing and greasing the egg muffin pan.
Recipe Step-By-Step Visuals
Add olive oil, diced mushrooms, bell pepper, onion, and aglio olio seasoning to a skillet over medium heat.
Saute until the onions and mushrooms have softened, about 5 minutes. Turn off the heat and place aside to cool.
Meanwhile, crack the eggs into a mixing bowl and add black pepper to taste.
Whisk the eggs until all are broken up.
Add the slightly cooled vegetable mixture to the eggs along with the parsley.
Whisk to combine ingredients.
Brush each muffin cup with olive oil.
Fill each cup with the egg mixture ¾ the way full. Bake at 375°F for 16-18 minutes.
Helpful tip: This recipe doesn't use any cheese. However, feel free to top it with your favorite variety of cheese like, shredded Monterey jack, cheddar, or even feta cheese.
Tips for Perfect Egg Muffins
- Even cooking: Fill each muffin cup ¾ full with the egg mixture for even cooking and to prevent overflow.
- Use a nonstick muffin tin: This can make cleanup easier and help prevent sticking.
- Let cool before removing: Allow the egg muffins to cool in the muffin tin for a few minutes before removing them to prevent breakage.
- Prep ahead: Save time in the morning by preparing your ingredients the night before. Dice vegetables, measure out aglio oglio, and assemble your muffin tin.
Recipe Variations + Ideas
- Mediterranean: Incorporate sun-dried tomatoes, Kalamata olives, and feta cheese for a Mediterranean twist.
- Spicy Kick: Add a dash of hot sauce, jalapeños, or cayenne pepper for those who love a little heat.
- Creamy and Rich: Add a dollop of Greek yogurt or sour cream to the eggs for a creamy texture.
Storage and Reheating
- To freeze egg muffins for optimal freshness, individually wrap each cooled muffin in plastic wrap or parchment paper to prevent freezer burn and sticking.
- Place the wrapped muffins in a sturdy freezer-safe bag, removing as much air as possible before sealing.
- Clearly label the bag with the contents and date. When ready to enjoy, transfer the desired number of egg muffins to the refrigerator to thaw overnight.
- For quick reheating, microwave egg muffins on medium power for about 30 seconds, or until heated through.
More Breakfast Egg Recipes
- Summer Skillet Ratatouille with Eggs
- Skillet Frittata with Arugula and Balsamic Marinated Tomatoes
- Avocado Toast with Kimchi and Fried Egg
- Spinach and Sweet Potato Egg Bake with Italian Sausage
- Breakfast Quinoa Bowl with Asparagus Recipe
Egg Muffin Recipe
Ingredients
- 12 large eggs
- pepper to taste
- olive oil
- 8 oz cremini mushrooms, small dice or 1 pint
- ½ medium red onion, small dice
- 1 large bell pepper, small dice
- 1 tablespoon Trader Joe's Aglio Olio seasoning blend
- ½ bunch parsley, stems removed, chopped
Instructions
- Place a skillet over medium heat. Add enough olive oil to lightly coat the pan, then add diced mushrooms, bell pepper, onion, and aglio olio seasoning.
- Saute until the onions and mushrooms have softened, about 5 minutes. Turn off the heat and place aside to cool.
- Meanwhile, crack the eggs into a mixing bowl and add black pepper to taste.
- Whisk the eggs until all are broken up.
- Add the slightly cooled vegetable mixture to the eggs along with the parsley. Whisk to combine ingredients.
- Brush each muffin cup with olive oil. Fill each cup with the egg mixture ¾ the way full.
- Bake at 375°F for 16-18 minutes.
- Allow the egg muffins to cool before removing them from the pan.
Rob says
Instead of parsley I added spinach. It was very good.